Raise your hand if you’re with me and need this situation in your life right now? Meet the Moroccan Spiced Veg + Chickpea Bowl with Mango Tahini Sauce.

I’ve had this recipe brewing in my head for months and it finally came together this week. It was an instant hit for our family and I have been so excited to share it with you all.

One thing I love about this meal is it is filling. My husband, who regularly lifts weights and is known as the garbage disposal in our home, requires A LOT of food. On top of that, he eats mostly vegetarian meals. So it’s always a challenge for me to find super filling, plant-based meals. And I did it!

The reason this meal is so filling is thanks to:

Protein – from the tahini sauce and chickpeas

Healthy fat – from the tahini sauce and extra virgin olive oil

Fiber – from the brown rice, chickpeas, and vegetables

These three components will keep those hunger levels in check AND keep those energy levels soaring. Enjoy!

When finished washing and chopping vegetables, add them to a 9x13 baking dish.

Add the coriander, smoked paprika, cumin, salt, and olive oil. Toss vegetables in oil and spices, then roast in the oven at 400 F for 45 minutes or until vegetables are tender and have burnt edges. You will need to stir them once to ensure even cooking. Take out and let cool when finished.

Meanwhile, add chickpeas to a separate 7x11 or 9x13 baking dish.

Add the chili paste, garlic, and olive oil. Toss until evenly coated, then roast in oven at 400 F for 20 minutes. Take out and let cool when finished.